Recipe: Chocolate Éclair Dessert

Chocolate Éclair Dessert is easy enough for kids to help make it and good enough for a potluck.

Photo: Edmund Tijerina /San Antonio Express-News

Makes 12 servings

2 boxes (5.1 ounces) instant vanilla pudding

3 cups milk

1 16-ounce tub Cool Whip, thawed in refrigerator

1 16-ounce container chocolate cake icing

1 box graham crackers (whole crackers not crumbs)

Instructions: In a large bowl, mix the vanilla pudding and milk together. Fold pudding mixture into Cool Whip.

In a 9-by-13-inch Pyrex baking dish, place graham crackers in a layer and then top with pudding-Cool Whip mixture. Repeat until baking dish is full, finishing with a layer of pudding-Cool Whip on top.

Heat 3 tablespoons of chocolate icing in a microwave on high power for 10 seconds. Repeat if necessary. Drizzle on top in a zig zag continuous line from one end of the pan to the other. Then take a clean knife and zigzag through the chocolate drizzle in the opposite direction to make it look like an éclair.

Cover and refrigerate for at least 6 hours or overnight. Cut into squares and serve cold.